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Zelenčuk (which means vegetable in Macedonian) vegan soup is an easy dish that can be made as a side to your entree, or to be the star of the dining table!
In Macedonia, they use vegetable-based soups to help the transition from appetizer to entree (this is normally a protein for them). They will sometimes even add pasta or a protein to the soup.
As I’m writing this my mouth literally waters at the site of the combination of these ingredients of this vegan soup. I can’t wait to try this recipe! We received this from a girl in Macedonia with other traditional recipes that you should totally check out here. Now that I’m done rambling on, let’s have a look at this bowl of delicious veganess!
- 3 medium size potatoes
- 1 1/2 cups zucchini (1 medium)
- 1 medium carrot
- 2 green peppers
- 1 onion
- 2 bay leaf
- Salt and pepper
- 3 cloves of garlic
- 8 1/2 cups of water
- Some oil
- Add the water in a pot and add the salt, black pepper and the bay leaf;
- Cut the potatoes into small cubes and place them in the water;
- Grate the carrot and add it into the pot;
- In a frying pan, add some oil;
- Chop the onion and the peppers into small cubes and fry them in the pan for 5 minutes;
- Cut the zucchini into small cubes and put them in the pan and fry 7 more minutes;
- Add the mixture from the pan into the pot;
- At the end, mince the garlic and add it into the pan;
- Add some parsley (according to taste);
- Boil for 10 more minutes; Enjoy!
*Benefits of Zucchini*
Zucchini are very high in Vitamin C and antioxidants which makes them great fighting oxidative stress and inflammation. the high vitamin C also means just one Zucchini can fill 50% of your intake, it also helps maintain the needed lining on blood cells, lower blood pressure, and protect against clogged arteries.
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